Vegetarian
Coconut Lime One-Prep White Bean Tomato Bake with Sesame Greens
Creamy coconut, lime, and gentle aromatic spice. This recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish, organized so one cutting board does most of the work, with an easy extra layer of vegetables. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 1 can fire-roasted diced tomatoes
- 4 cups chopped kale
- 1 small yellow onion, finely diced
- 1 cup whole-grain breadcrumbs
- 1/2 cup shredded mozzarella
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 3/4 cup light coconut milk
- 1 lime, zested and juiced
- 1 tsp mild curry powder
- 3 cups baby greens
- 1 tsp toasted sesame seeds
Make it happen
Directions
- 1
Heat the oven to 400°F and lightly oil a 2-quart baking dish.
- 2
Stir beans, tomatoes, kale, onion, salt, and 3/4 cup light coconut milk and 1 lime, zested and juiced directly in the dish.
- 3
Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.
- 4
Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add lime zest and cilantro, and serve.
- 5
Wilt the greens in the hot pan for one minute and finish with the sesame seeds.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.